Summary

Ingredients

• 400 g chicken breast fillet (s)
• 2 tablespoon soy sauce
• 200 g celery
• 200 g carrot (s)
• 1 bunch spring onion (s)
• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 1 tablespoon oil (sunflower oil)
• 1 can pineapple (285 g)
• 2 cubes vegetable stock
• 100 ml tomato ketchup
• Ginger powder
• 2 tablespoon sauce thickener
• 2 tablespoon balsamic vinegar
• some water

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast fillet into cubes, toss in soy sauce and marinate for half an hour. Cut the vegetables into slices or strips. Heat the oil in a wok or a large pan, fry the meat cubes in it while turning. Take out and keep warm. Sauté the vegetables in the frying fat while stirring, add pineapple with juice and tomato ketchup. Bring to the boil, add some water if necessary, thicken with a sauce thickener, season with ginger powder and vinegar and season to taste. Mix in the meat and cook everything for about 5 minutes so that the vegetables are still firm to the bite.
2. Basmati rice goes well with it.